It's almost the start of the New Year so I've been thinking about what my 2014 New Year's resolutions will be. This got me to thinking about what they were for this year and then I remembered that my resolution involved baking. And I quote (from my blog entry on Jan 16, 2013), "I have decided that 2013 is the year I take on more challenging recipes. Recipes that push me out of my comfort zone and hopefully make me realize that yes, I CAN do it. It will also help me understand different techniques of baking that I haven't dabbled in yet. (Or I'll learn from my failure with the new techniques.)"
I've done pretty well this year with trying new recipes that weren't my usual go tos (cookies & brownies.) In fact, I've never made a bread pudding before and lookie here! While it's not complicated, I did get to try something new!
I brought this to a holiday party and people raved about it. I used a basic recipe and added a couple ingredients to the bread pudding and then added a buttered rum sauce. I think THAT'S what made people rave. :)
Have you thought about your 2014 resolutions? Do they involve baking?
Pineapple Coconut Bread Pudding with Buttered Rum Sauce (adapted from allrecipes.com)
Ingredients for Pudding:
4+ teaspoons of rum
Directions for pudding:Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. (Or use ramekins.) Beat eggs and sugar in a large bowl until sugar is dissolved. Stir in pineapple, butter, coconut, and raisins. Stir in bread until well coated. Pour mixture into prepared baking dish and sprinkle with brown sugar. Bake in preheated oven until bread is fluffy, about 40 minutes.
Directions for sauce:
When pudding is ready to be served, melt butter in a pan on the stove and stir in the sugar and rum. Once completely melted, drizzle over the bread pudding while warm and enjoy.